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Topic: 5 lbs of rosemary branches, what to do... (anyone need some?)  (Read 2052 times)
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kitkabbit
« on: April 23, 2007 11:01:20 PM »

Any ideas?
what should I do with about 5 lbs of fresh (well cut 2 days ago and beginning to dry) rosemary branches?  I tried to make rosemary water with the stovetop steam distillation method (big pot, brick, bowl, ice, inverted lid) and it's slowwwww as hell.  I've got so much and no idea what to do with it.  anyone need some?
~kat

i need some advice, I don't really want to throw this in the compost heap!
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marypoppins
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« Reply #1 on: April 24, 2007 08:36:35 AM »

Do you have any kind of cooking school near you?  Maybe they would like a donation?
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Don't call it trash...I can make something with it!!!
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« Reply #2 on: April 24, 2007 10:06:40 AM »

Rosemary branches can be used to make shish kebabs with (although that won't use a ton)  It flavors the meat really taste good.  Just strip off all the leaves and use it like a metal or wooden skewer and grill them as you would any other shish kebabs.
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kitkabbit
« Reply #3 on: April 24, 2007 10:33:48 AM »

yeah, I've done the grilling thing before...

Has anyone ever made a rosemary syrup before?  I found a recipe that looked interesting... saw a recipe for berries in rosemary syrup.

http://www.tastingmenu.com/2007/04/09/recipe-rosemary-syrup/

The cooking school thing sounds like an excellent idea!  I'll look into it!
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Xiexie11
« Reply #4 on: April 24, 2007 06:45:07 PM »

If you drink alcohol, you can make rosemary liqueur.

Basically, you mix 1 cup rosemary into a 750ml bottle of liquor and let it sit for about a day.  Then you strain the rosemary and let the alcohol sit for a couple of days to mellow.

I've used vodka for this, but in theory, other alcohols would work.

A small amount is good in a pear brandy based martini or even as an ingredient in pasta sauce.
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projecth
« Reply #5 on: April 24, 2007 07:38:36 PM »

Potato Pizza with Olive Oil, Rosemary and Sea Salt! I'm sure if you google it, you'll find a recipe. Marinate chicken with 1 cup italian dressing, the juice of a lemon and 1 t. fresh rosemary - delicious.

Also, you could make rosemary olive oil for cooking or freeze it. Too much rosemary is a blessing!




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chamaecyparis
« Reply #6 on: April 25, 2007 02:59:24 PM »

you might want to ask on the body and bath board as well- my shampoo smells like rosemary, and I love it!
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« Reply #7 on: April 25, 2007 05:51:36 PM »

Rosemary olive oil is awesome. Stick a few branches in olive oil, cover totally, then remove the branches after a week or two. The oil is great for everything!!!
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bananabanana
« Reply #8 on: April 26, 2007 05:07:09 AM »

We could have used five Ton of the stuff here in Australia yesterday as it was ANZAC day. Everyone wears a sprig of rosemary for remembrance in their lapels and there's a huge effort beforehand to find and assemble all the sprigs. It's our national day to remember those who've fought and died and served in war.

I think rosemary's a bit overpowering in food sometimes, how about potting it up and giving it away to friends or a school fete when it has the cuttings have struck?
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littleredrobot
« Reply #9 on: May 07, 2007 06:59:44 AM »

you can cut the needles/leaves (whatever they're called--the green bits!) off and freeze them to use a bit at a time. you can either freeze the leaves loose (this is easier and allows you to take just as much as you need, though the flavor won't hold up as long) or toss 'em in a food processor with a bit of olive oil and freeze the mixture in ice trays (this is a little bit more work anad means you have to use a whole cube at a time, but man is the flavor awesome).

incidentally, the latter olive oil/herb puree is the best way i have ever found to put up basil. pop out a basil-ice cube in february and it still tastes as fresh and delicious as in summer. mmmm....
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